Newport
Alpha acid
10.5–17%
Beta acid
5.5–9.1%
Total oil
1.3–3.6 mL
United States
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Newport
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
When to pick Amarillo
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Citrus
Only in Newport
WineBalsamicEarthy
Only in Amarillo
FloralSpicyTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Newport | Amarillo |
|---|---|---|
| Alpha acid | 10.5–17% | 7–11% |
| Beta acid | 5.5–9.1% | 5.5–8% |
| Co-humulone | 36–38% | 21–24% |
| Total oil | 1.3–3.6 mL | 1–2.3 mL |
| Myrcene | 45–55% | 40–70% |
| Humulene | 15–20% | 19–24% |
| Caryophyllene | 7–11% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |
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